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Risi pisi
(Easy risotto)
Ingredients (serves 4)
2 cups risotto rice (the best you can get)
1 onion, chopped
6 cups boiled water
2 chicken stock cubes
1 box frozen peas
bunch of flat leaf parsley
parmesan cheese, freshly grated
Method
“Serve with a fresh green salad.”
• Put the onion and risotto rice in a saucepan and swirl in some olive oil.
• Add the boiled water and chicken stock cubes.
• Cook for 10 minutes.The rice should be cooked, but still firm to the bite.
• Add a whole box of peas.
• When the mixture is like a thick soup, add lots of parmesan cheese and chopped parsley and serve.
Property 270 offers charming apartments in the
picturesque, restored side wings of the Villa
Habsburg, which stands in the middle of the only
remaining orchard within the walls of ancient
Rome. Here you have the dual advantage of a
sightseeing holiday, and of relaxing in an Italian
landscaped garden.
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“This recipe is just one of many in a
simple cookbook I have written for
my guests. The idea is to show that
true Italian cooking is healthier and
less time-consuming than many chefs
make it appear. Make sure you buy the
best, authentic Italian ingredients!”
Submitted by Odile Taliani, owner of property 270
just outside Rome city centre.
Cinghiale all'agro dolce
(Sweet & sour wild boar)
Ingredients (serves 10)
2kg mixed boar meat, including bones
1 large sweet onion, sliced
4 large cloves garlic, chopped
½ litre red wine (cooking wine will do)
1 small cup strong red wine vinegar
½ litre tomato sauce
250g dried sweet plums without seeds, or 250g seedless grapes
2 large dried chillies
4 bay leaves
2 tbsp rosemary
extra virgin olive oil
salt and freshly ground black pepper
Method
“The strong taste of game is pleasantly
softened by the use of tomato
sauce, plums or grapes. Wild boar
meat can be found in a special shop
in Poggibonsi, and all the other
ingredients are readily available in
any shop in Chastellina in Chianti.”
Submitted by Katharina Ulrike Eder, owner of property
97038in Chianti,Tuscany.
“Serve with simple white bread, perfect to dip in the
sauce. The one must is a strong red wine, preferably
Chianti Classico. Boar meat can be substitued with
beef or duck if preferred.”
• Cut the meat into medium size pieces and brown on the stove in a large saucepan or casserole dish
containing just enough good olive oil to cover the bottom.
• Once all the meat juices have disappeared and the pieces are brown add the onion and garlic and cook for 5 minutes.
• Add the salt, pepper, herbs and spices, and cook for 2 more minutes.
• Add the red wine, vinegar, tomato sauce and dried plums, stir and then simmer on a low heat for about
30 minutes to 1 hour (depending on the quality of the meat), until tender. Stir occasionally.
• Add more wine or water if the sauce becomes too thick.
Property 97038 is a selection of farmhouse-style
apartments on a large 16th century Tuscan estate
between Siena and Florence. Situated just two
kilometres from the famous wine town Castellina
in Chianti, the apartments are surrounded by well
cared for gardens hundreds of flowers, a children's
playground and a large pool.
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